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1 handful baby spinach leaves

½ large potato, peeled, chopped

1 tbsp olive oil

3 free-range eggs, whisked

1 tbsp chopped fresh chives, basil and parsley, chopped

salt and freshly ground black pepper

55g/2oz Brie, sliced


Place the potato into salted boiling water and cook for five minutes. Drain well.

Heat the olive oil in a small frying pan, add the cooked potato and sauté for five minutes, or until golden-brown on all sides.

Add the baby spinach leave and cook until wilted.

Whisk the eggs with the herbs, season well, with salt and freshly ground black pepper and then pour over the potatoes in the pan.

Add the Brie and cook until the eggs have just set.

To serve, slide onto a plate and cut into wedges.

Recipe adapted from: Good Food

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